Instant Pot White Chicken Chili Recipe (2024)

FAQs

How to thicken up white chicken chili? ›

These settings are recommended times and level of pressure for cooking different types of food. Bean/Chili setting is set to cook for 30 minutes on high pressure. If your pressure cooker does not have this preset setting, you can set that manually by selecting “pressure cook” on high for 30 minutes.

This can be the result of: Adding too much stock, broth, or water. A base of beef broth, chicken broth, or stock (and occasionally water, milk, or cream), sets the tone for most chili recipes. If your chili looks watery, you may have poured in more than required.

Best White Chicken Chili Recipe Easy FAQs

To make the chili less spicy, omit the jalapeno or if you're not sure, omit the jalapeno. You can always add cayenne pepper or hot sauce to taste if you would like more heat. Also take care you use mild salsa verde even if you want a spicy soup.

Make a cornstarch slurry: Mix together 1 tablespoon each of cornstarch and cold water, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.

Our testers really liked the stovetop method because of its consistency. Being on the stove allowed for it to really thicken and for the spices and flavors to meld together well.

SOLUTION: Open the Instant Pot and make sure there's enough liquid. If too much liquid has evaporated, the Instant Pot won't pressurize, so add more liquid if necessary.

Cornstarch isn't the only way to thicken chili. You can also use flour, cornmeal, or masa harina as a cornstarch substitute.

Whisk together milk (any kind) and flour (gluten free, if you need it!) in a small dish then pour into the chili and stir to combine. Cover and cook on high for 30 minutes. This will give the chili just a touch of velvety thickness.

Does tomato paste make chili thicker? ›

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

Adding more tomatoes or beans can help to neutralize the flavor of cumin and make the chili taste better. Likewise, you can also add a sweetener like sugar or honey to tame the heat. You can also squeeze in some lemon or lime juice in order to tamp down the cumin flavor along with using sweetener.

The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy. It's all about balance between spicy, smoky, and sweet.

Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

To change the thickness of a white sauce, simply use more or less butter and flour (keeping them equal) while using the same amount of milk. Thin white sauce: Use 1 tablespoon of butter and 1 tablespoon of flour. Medium white sauce: Use 3 tablespoons of butter and 3 tablespoons of flour.